Modern Food Industry: History of
Modern Food Industry: History of
Modern Food Industry: History of
s Modern Food
Industry
PRIMLEC
Guilds Nobles
Rules of Guilds
17th century
Boulanger’s
Restaurant
17th century
French
Revolution
18th century
Marie-Antoine
Carême
19th century
● Grand cuisine
Grande Cuisine
Complex cuisine of aristocracy
● Elaborate preparations
and presentations
George Auguste
Escoffier
20th century
● Father of twentieth-century
cooking
● Simplified and refined the
work of Careme.
● Replaced dishes being
served all at once to served
in courses.
● Developed a system in cookery,
• Nouvelle Cuisine
Cooking Styles • New Emphasis on Ingredients
• International Influencer
Transportation
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History of Modern Food Industry module 1 14
Nutrition
Image made by Carliste FoodService Products from National Apprenticeship Training Program for Cooks
Nouvelle Cuisine
Cooking Styles
● Ferdinan Point –
influential chef in the
middle of the 20th
● Artful presentations
• Slow Food by
Larry Forgione
• Philosophy by Alice
Waters
Fusion Cuisine
Cooking Styles
• Waves of immigrants
New Technology
Cooking Styles
• Modernist Cuisine
• invents new dishes, and
explores new ways to make
traditional dishes,
• with the help of the tools and
ideas of science
Books Photos
Gisslen, W. (2019). Professional cooking Pexels
(Ninth edition, Asia regional ed.). Hoboken,
Pixabay
New Jersey: Wiley.
Pxhere
Publishers, A. T. (2012). National apprenticeship Piqsels
training program for cooks: A training guide for Wikimedia Commons
the cooks . United States of America: American
Technical Publishing, Inc. Icons
Freepik from www.flaticon.com
Copyright
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Salle-Collegeof
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reserved.
Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.